Use of starch/xanthan gum combinations a
β
Sikora, Marek ;Juszczak, LesΕaw ;Sady, Marek ;Krawontka, Jan
π
Article
π
2003
π
John Wiley and Sons
π
English
β 260 KB
## Abstract The influence of starchβxanthan thickening systems on the sensory, textural and rheological properties of cocoa syrups was studied. The results of whole and partial sensory analyses of syrups obtained under laboratory conditions were presented and compared to those of commercially avail